Preheat the griller to its highest setting for 10 minutes. Lightly butter a small flameproof dish.
Remove the stalks from the figs, then cut in half.
Squeeze the juice from the lemon into a small bowl and add the rosewater. Toss the figs in the scented juice then arrange, cut side down, in one layer in the buttered dish. Sprinkle the skins liberally with 2 tablespoons sugar.
Place the figs under the hot griller and cook for 3–4 minutes. Turn, sprinkle the cut sides with the remaining sugar, and grill for a further 2–3 minutes. Serve piping hot, bathed in their pink juices, with the crème fraîche.